Ref. 311611

Cranberries pâté

Description Light duck foie gras mousse with blueberries.

Presentation suggestion Ideal to build a wide battery of amazing canapés with caviar, pickles, egg yarn and a thousand combinations to reach your creativity. Simply as cold entree with very fine biscottes is sublime.

Tasting note The intense, old-fashioned flavor of duck foie gras presented in a light, fluffy mousse texture Cranberries give it color and a sparkling taste of forest fruits

Formats For deli and delicatessen. Display unit 6 units

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Foie’s Cornets

Duck mousse

Ingredients

1 Cuit’s Grand Mere Gusso Duck Foie gras can
50g cream cooked to cook
Brandy
Pepper
Salt
Salted cornets

Preparation

1 Beat the foie with the beater arm at low power so that the foie is not cut by temperature increase and add the brandy.
2 Mix gently with the whipped cream to cook.
3 Season with pepper
4 Meter in pastry bag and reserve in refrigerator until we use it
5 In the refrigerator it becomes thicker, so it is best to take it out one hour before use to warm it to room temperature and to be smoother.

Presentation:
1 Fill the turbinates with the pastry bag
2 Decorate with flowers ……..
3 Arrange in a glass filled with maldon salt, chopped almonds ………..